Jalilzadeh-Afshari Arghavan, Fadaei Vajiheh
Department of Food Science & Technology Shahr-e-Qods Branch Islamic Azad University Tehran Iran.
Food Sci Nutr. 2020 Oct 29;9(1):164-171. doi: 10.1002/fsn3.1975. eCollection 2021 Jan.
In this study, the effects of adding Gaz-angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10-day storage at 4°C. The results showed that increasing the level of Gaz-angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk ( < .05). Generally, the flavored milk sample containing 15% Gaz-angubin and 0.075% bitter orange peel extract was selected as the best treatment.
在本研究中，研究了添加三种不同水平（5%、10%和15% w/v）的加兹安古宾和三种不同浓度（0.025%、0.050%和0.075% w/v）的苦橙皮提取物对调味牛奶选定特性在4°C下储存10天期间的影响。结果表明，增加加兹安古宾和苦橙皮提取物的水平会增加粘度、抗氧化活性和总多酚含量，降低总微生物计数，并改善调味牛奶的感官特性（P<0.05）。一般来说，含有15%加兹安古宾和0.075%苦橙皮提取物的调味牛奶样品被选为最佳处理组。
